PB & Chocolate Pan Cookie from Southern Living

For those who know me, and I mean, really know me, they know that I am a peanut butter lover. I am even a bigger fan of peanut butter and chocolate. This mixture of dark chocolate, chunky peanut butter and baking mix makes a rich, crusty cookie that is simple and divine. This recipe is perfect when you’re in a hurry or need to make something quick and easy for a party, bake sale or just to wow the kids after school.

 

Peanut Butter Chocolate Bars

Prep: 5 minutes

Cook 25 minutes

Yield: Makes about 24 pieces

Ingredients

3/4  cup  chunky peanut butter

2  large eggs

1  teaspoon  vanilla extract

1  cup  firmly packed light brown sugar

2  cups  all-purpose baking mix

1  (12-ounce) package dark chocolate morsels, divided

Preparation

1. Stir together peanut butter, eggs, and vanilla in large bowl.

2. Stir in brown sugar until combined. Add baking mix and 3/4 cup dark chocolate morsels, stirring just until moistened. Spread mixture in a lightly greased 15- x 10-inch jelly-roll pan.

3. Bake at 325° for 20 minutes or until golden brown. Remove from oven, and sprinkle evenly with remaining 1 1/4 cups dark chocolate morsels; let stand 5 minutes or until chocolate melts. Spread melted chocolate evenly over top. Cut into triangles, bars, or squares.

Note: For testing purposes only, we used Bisquick All-Purpose Baking Mix and Hershey’s Special Dark Chips.

Healthy Organic Trail Mix

February 18, 2009

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When I am on the go (which is all of the time), I like a quick healthy snack. This trail mix is perfect because it has the combination of a sweet and salty crunch made with some of my favorite ingredients. Today, I am taping 4 different cooking segments for a new local NBC show, “Daytime Alabama”. I can’t begin to explain what it’s like to prepare for 4 different cooking shows (I thought 1 show was difficult). Don’t get me wrong, it’s really fun. I would like to give thanks to my friend Alacia who helped me prepare for these television segments. 

 

Organic Trail Mix

Prep: 5 minutes

Yield:  6 cups

Ingredients

21/2 cups Oatmeal Squares

2 cups granola

1 cup peanut-butter filled pretzels

2 (10-ounce) package Harvest blend trail mix (I used Back to Nature)

1 (5.2-ounce) dried strawberries

1 (5.2-ounce) dried blueberries

1 (8.3-ounce) yogurt covered raisins

Preparation

1. Combine all ingredients in a airtight container and store at room temperature.

Fans of Ingredients, Inc.

February 15, 2009

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Who would have thought it? http://www.ingredientsinc.net has a fan club on facebook! I really appreciate it, and I am amazed that in just a few weeks over 420 people have joined from all over the U.S, Australia and the Phillipines! I have been receiving so many phone calls and emails from friends and new friends about my blog.


It’s really funny. I started the blog because I had so many recipes in my files that I developed over the past 10 years, and I thought, why not share them with others? I’m also in the kitchen all of the time cooking for 3 kids, and I thought I could help others in a hurry get healthy food on the table fast. And, I hoped working on the blog would increase my photography skills, prop styling skills, food styling and writing skills. I just never imagined that I would have such a great response and that I would, or could, have created 9 television tapes in 2 months because of it. I have to admit…it’s hard work and very time-consuming. Ask any of my family members….I hope I can continue to create great content and to get the great response that you have given me.


Thanks again to the “fans”, and if you’re on facebook, I hope you will take a moment to join the club on facebook and subscribe to receive daily e-mails in the upper right hand side on my blog.  Please continue to pass the blog along to your friends and family members. Best, Alison

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With just 4 ingredients and about 20 minutes, you can prepare these homemade candies for your favorite Valentine. These are so easy and fabulous! Be sure to butter the pans good to prevent sticking and use wax paper after the candy has been dipped in chocolate. They disappeared in a matter of minutes at my house so I hope you will love them too! Also, thanks to http://www.tipnut.com for recommending my Valentine ideas.

 

Chocolate-Dipped Caramels

Prep: 10 minutes

Cook: 10 minutes

Yield: 24 candies

Ingredients

1 (14-ounce) package caramels, unwrapped

2 tablespoons skim milk

2 cups chopped pecans

1 cup semisweet chocolate

Preparation

1. Combine caramels and milk in a heavy saucepan; cook mixture over low heat, stirring constantly, until smooth. Stir in pecans, and drip by tablespoonfuls onto buttered baking sheets. Let stand until firm.

2. Microwave chocolate in a microwave-safe bowl at HIGH 1 minute or until melted, stirring once.

3. Dip caramel candies into melted chocolate, allowing excess to drip; place on wax paper. let stand until firm.

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This three ingredient recipe was one I made for Christmas, but since there are so many white chocolate fans, I thought I would feature it again for Valentine’s Day. It’s so easy, quick and delicious. It also can be stored in an airtight container in the refrigerator for up to three weeks. I used Nestle semisweet morsels, and it worked great! Happy Valentine’s Day! Enjoy!

 

Dried Cherry and Pistachio Bark

Feel free to double or triple this recipe.

Prep: 5 minutes

Cook: 1 minute

Yield: 11/2 pound

Ingredients

1 (12-ounce) package white chocolate morsels or any white chocolate

1 cup pistachio nuts, shells removed and toasted

1 cup dried cherries or cranberries

Preparation

1. Place white chocolate in a microwave-safe bowl, covered with wax paper on HIGH 1 to 2 minutes or until melted, stirring once. Add pistachios and cherries, stirring well. Spread on large baking sheet covered with parchment paper.

2. Refrigerate 1 hour or until firm. Break bark into pieces. Store in a tightly sealed container in refrigerator up to 1 month. Pack in decorative boxes or tins lined with wax tissue paper or colored cellophane for gift giving.

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Chocolate lava cakes are one of my favorite desserts, and I worked hard to develop a simple way to prepare them. With just a few ingredients and not much effort, these come out fabulous and are perfect for Valentine’s Day! I made them for television yesterday on WBRC Fox 6 in Birmingham, Alabama, and they were an instant hit. To prepare for television, I made over 20, which was fun for my kids and my son’s friend, Sergei, to watch and taste. See the link below for the television video.

 

http://www.myfoxal.com/myfox/pages/InsideFox/Detail?contentId=8348712&version=1&locale=EN-US&layoutCode=VSTY&pageId=5.2.1

 

Easy Chocolate Lava Cakes

Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great!

Prep: 15 minutes

Cook: 15 minutes

Yield: 4 servings

Ingredients

4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both)

1/2 cup butter (1 stick)

1 teaspoon vanilla extract

1 cup confectioners sugar

2 eggs

1 egg yolk

6 tablespoons all-purpose flour

Preparation

1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet.

2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups.

2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately.

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My friend, Kiel, a law student, asked me if I am picky and critical about restaurants and food products since my profession is a Recipe Developer. I told her that I am really not as picky as most people think, and when I try something I really like, I stick with it. So, for Valentine’s Day, I thought I would share a gift that’s wonderful and beautiful. The company, Bouquet of fruits, features the finest gourmet dipped strawberries you will ever find. Only the best California grown strawberries are used. Each strawberry is selected then hand-dipped in their own creamy chocolate coating. They are then decorated with a variety of toppings. The strawberries are also kosher and an exquisite gift. For more varieties, visit http://www.gourmentshoppingnetwork.com and http://www.bouquetoffruits.com